Reply #21: Key step: salt and press the eggplant [View All]

[jgraz]

This takes a lot of the bitterness out of the eggplant and makes the dish a lot tastier.


After slicing the eggplant, heavily salt it on both sides, layer it in a colander and weight it down by setting another bowl on top of the slices and then setting a couple of unopened food cans or other heavy objects in the bowl.

After about 1/2 hour, you should see brown liquid draining out of the eggplant. Rinse the eggplant thoroughly before using.